RECIPE: Cast Iron Skillet Cornbread

Ingredients 1 cup House Autry White Self-Rising Corn Meal Mix (Substitute: 3/4 cup regular cornmeal, 3 TBSP flour, 1TBSP baking powder) 1 cup buttermilk 1 tbsp canola oil (optional) 1 egg 3/4 - 1 stick butter (I err on the side of the more butter the better.)

1 Preheat oven to 425 o and melt stick of butter in 10” or 12” skillet in oven while it is heating. The larger the skillet, the thinner the cornbread will be. Remove skillet from oven once butter is melted. (Don’t forget the hot pad. I learned the hard way.)

2 Mix cornmeal mix (or flour/cornmeal substitute), buttermilk, 1 tbsp oil and 1 egg together in bowl. 3 Pour batter over melted butter and cook 18-25 minutes or until golden brown. 4 Remove from oven. Serve with more butter spread on the top (...because butter. You’ll thank me.)